Name: Roast Leg of Lamb
Yield: Makes 12 to 15 servings
Ingredients: Wipe meat with damp cloth or paper towel; rub surface with cut clove of garlic or an onion (optional). To add flavor to drippings, drop a few onion slices in pan during last half hour of roasting.; Buy 7 to 8 lb. leg of lamb. Leave on the fell (thin parchment-like covering or skin which helps leg keep its shape and keeps meat moist and juicy while baking).